Foodie

Monday, September 27, 2010

Crawfish étouffée accordingly consists of aromatic vegetables and crawfish meat smothered in a savory roux-based sauce and served over rice. There is an endless debate as to what is the best recipe for crawfish étouffée? Roux or no roux? Tomato no tomato? This can go on forever ... it's one of those dishes where there is no one definitive recipe, but chances are that whichever one you try will be good and fantastically great.

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